I don’t have much to say today, mostly because its Monday and the blues are REAL. Besides I’ll give you a break and just serve you some sweetness this Monday morning, in the form of my strawberries and cream Swiss roll.
When I started, it was meant to be a caramel and cream Swiss roll but yet again something else we don’t find easily in Dubai. So I worked with what I had and I was elated by how amazing it turned out.
Strawberries and Cream Swiss roll
• 100g flour
• 4 eggs
• 100g castor sugar
• 1 tsp vanilla essence
• 1 tsp rose syrup
• 5 strawberries- chopped in small pieces
• 4 tbsp. strawberry jam
• 1 cup nestle cream- sweetened with sugar
1. combine the eggs, rose syrup and vanilla essence and whip until light and fluff
2. once the eggs are fluffy, add the sugar in stages, a little at a time until it falls from the beater like a thick ribbon.
3. Sift in the flour, then fold it in gently until the batter is uniform is consistency.
4. On a greased baking sheet or silicon mat, spread the mixture out evenly to about 1-1.5cm thick
5. Bake on 180° C, until light and spongy or until a skewer comes out clean in the center (about 15 to 20 mins)
6. Turn the cake over onto another baking tray lined with baking paper and trim the hard edges. then roll into a swissroll shape.
7. Once the cake has cooled, spread a thin layer of strawberry jam over the sponge cake.
8. Then spread over a layer of nestle cream and top with the cubed strawberries
9. Gently begin to roll your Swiss roll
10. Finish with a coat of nestle cream on top and garnish with fresh strawberries
1. The first thing to remember when making a Swiss roll is that it will bake relatively quickly due to it being quite thin. So monitor your oven carefully.
2. Its essential to trim the hard edges to get a good roll.
3. The easiest way to roll your cake is to use a silicon mat or a piece of baking paper. heres a video tutorial
4. This cake is best when prepared on the day you wish to serve it. It doesn’t taste as good the next day because of the fresh strawberries. So if you’re a delayed human like myself I suggest prepping everything in advance and assemble the day you need it. If you’re doing this make sure to keep the cake in an airtight container so it stays moist. A hard sponge will tend to crack when rolling
Its really simple to make, just say your prayers before you begin rolling. That’s the best advice I can give you lol.
p.s if your cake gets too hard to roll, slice them into rectangles and bake a little longer, sprinkle over some sugar and it tastes just like boudoir biscuits. you can even use it in a tiramisu.
Have a great week
*base recipe for sponge adapted from ICCA Course Material.